Best Spaghetti Squash Tomato Bake Recipes

SPAGHETTI SQUASH TOMATO BAKE

Steps:

• Preheat the oven to 400 degrees F.
• Cut the spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Drizzle 2 teaspoons extra-virgin in each of the squash halves and sprinkle with salt. Place them flesh-side down on a baking sheet. Roast until you can fluff the squash easily with a fork, 45 to 50 minutes.
• Flip the squash halves and fluff the "spaghetti" strands with a fork, then season with salt. Pour 2/3 cup sauce over each of the squash halves, and top each with 1/2 cup shredded mozzarella. Bake until the cheese is browned and bubbly, another 25 minutes. (You can flip the oven to the broiler at the last minute for extra cheese browning!)
• Garnish with basil and serve.

SPAGHETTI SQUASH AND TOMATO BAKE

Steps:

• Preheat the oven to 350 degrees. Spray a 11 x 9 casserole dish with non-stick spray. Spread about 1 cup of spaghetti squash on the bottom. Top with a layer of sliced tomatoes. Sprinkle with kosher salt and spices. Top with 1.5 oz of cheese. Add another layer of squash, then tomatoes, spices and cheese. Top with a final layer of squash. Top with the last 2 oz of cheese and sprinkle with the spices one last time. Bake for 30 minutes uncovered. Top with some fresh cut basil and cut into 6 serving sizes about 3×3 inches each.

SPAGHETTI SQUASH & TOMATO BAKE RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350°F. Grease a 13x9 casserole dish. Layer ingredients squash, tomatoes, spices, cheese, (repeat), squash, cheese, spices. Bake uncovered for 30 minutes. Cooking Squash: I put the whole squash (just pierced a few times) on a cookie sheet and bake in a preheated 350°F oven for about an hour based on size. Then I let it cool, whole on the counter, cut it and scoop out the seeds. It works like a charm! It takes longer but it's mindless and I just do it on a weekend and then have the cooked squash all ready to go in the fridge.